Cacio e pepe from Christopher Kimball’s Milk Street Magazine, Jan/Feb 2018 (page 13)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 08, 2025

    Wish I had seen sarahawker's note. I made the gricia variation (but with slightly less pancetta - all I had). My cheese sauce also did not get completely smooth, although it was mostly OK once mixed with the pasta. Thought I'd never say this, but it seemed like too much cheese (I weighed it) - pecorino is pretty salty.

  • sarahawker on March 15, 2022

    This recipe did not work out that well for us, we definitely had issues w/ the cheese clumping, as the article mentioned and had to double the amount of corn starch to get it to start to smooth out. Flavor was okay but I really really wanted it creamy, this was not it.

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